If the last year has shown us anything it’s this: The culinary industry has no choice but to embrace innovation and the risk that sometimes comes with new culinary technology. We have seen some innovations catch on slowly, only to single-handedly keep a business afloat in uncertain times. Other “advances” that were often safe in…
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Chef Tre Foshee grew up in both Hawaii and California. He always knew that cooking was going to be a part of his life. He was naturally drawn to the culinary arts and excelled at it. Chef Foshee worked in numerous restaurants throughout Hawaii and California. He then settled on the Executive Chef and Partner…
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Chef Marco Wiles was born in Italy and raised in the United States. As a child, he began cooking with his aunt during summers spent in northeastern Italy. He worked for several celebrated restaurants in Houston before opening DaMarco in an old house in the Montrose section of Houston. Since then, he has opened several…
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Chef Wolfgang Puck is one of the most well-known chefs in the world. With his multiple restaurants, cookbooks, signature products, and cooking shows, he has appeared numerous times on television and in printed materials. Chinois on Main opened in 1983 and boldly introduced Asian fusion to the United States, combining fresh California ingredients with Asian…
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Avec opened in October 2003 as a partnership between Chef Paul Kahan, restaurateur Donnie Madia and wine steward, Eduard Seitan. They have since opened a second location and offer national delivery of their dishes. Chef Paul Kahan is well known throughout Chicago for his outstanding culinary feats in 11 restaurants. He grew up around food…
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Complicated Convenience As the restaurant industry is rapidly evolving with the new use of third-party delivery services, there are still some hiccups. Lack of communication, process, and transparency lead to such issues, such as inaccurate orders, misunderstood/misinterpreted dishes, and late delivery times. Another large issue caused directly by third-party services is absorbent rates, sometimes taking…
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Top Soups Chicken soup, the all-American comfort food, doesn’t mean only chicken noodle. With ethnic cuisine being a huge influence in our society, this includes soups such as chicken tortilla (Latin) and Asian chicken noodle soups as top sellers. For example, Booyah, popular in the Midwest, is a thick chicken and vegetable soup made in…
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While familiar favorites like salmon and tuna will never be off menus, consumers are consistently looking for more options. Fish like branzino, red-fish, Arctic Char, and barramundi appear on more menus, and octopus is now the fastest-growing shellfish mentioned. Clearly, US seafood palates are expanding, and restaurants should keep a close eye on the trends. …
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Chef Eric Lees just took over the helm of the Spiaggia kitchen as its new Executive Chef from the former longtime Chef, Joe Flamm. Chef Lees grew up in Minnesota and has been no stranger to the fine dining culinary scene. Upon moving to Chicago, Lees worked at the famed Quince restaurant, which has contributed…
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Who is not familiar with famed celebrity chef, Wolfgang Puck who has risen to the United States, amassing over 20 top fine dining restaurants, over 80 Wolfgang Express locations, catering businesses, numerous cookbooks, and television appearances? Born and raised in Austria, Puck’s love of the culinary world began at a very early age when he…
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